Slow Roasted Tomato, Garlic and Red Onion Salad

The simple salad can become really quite spectacular with the right ingredients and the right dressing. This easy side salad draws on slow roasted vegetables and tangy dressing to make it a star. Eat the whole bowl yourself, serve as a side to many dishes or take along to a picnic or potluck to wow the crowds.

Halve the garlic, cut the onion into chunks and lay them on a large baking dish with the washed cherry tomatoes. Turn the heat to 115 and allow to slowly roast for 60 minutes.

Once your vegetables are golden remove them from the oven and scatter the hot veggies with the parsley and the glug of balsamic. I put the parsley leaves on now so they wilt just a touch and release more flavour.

Once the onion, garlic and tomatoes have cooled place them in a large salad bowl with the rocket and toss. Sprinkle the salad with parmesan, dressing and pepitas if eating immediately. If taking to a lunch or dinner keep the pepitas and dressing in two separate jars (so both the salad and seeds stay crunchy).